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Making bone broth is an ancient tradition going back to 1000 CE; “bru” the Germanic root of the word, means to “prepare by boiling” (McGee, 2007). Today the terms stock and broth are often used interchangeably. Stocks tend to be totally clear, and are used by professional cooks as the foundation for sauces and gravies. Broths are typically a little less clear, and are also used to as the basic ingredient in sauces, and soups.

Image: Bigstock

Image: Bigstock

Professional cooks make the distinction mostly based on appearance (clear or cloudy), but the ways of making each are basically the same. Both broth and stock are made using a long, rolling simmer. While you can see movement in the pot, it is much less movement than a boil. Both stock and broth made from bones contain gelatin, a key ingredient that provides incredible texture, fullness and healing properties.

Another distinction that cooking professionals would make is around seasoning – for them, stocks are denser and have little flavor and broths are more liquid in nature and are seasoned with herbs and spices, which, more often than not, have healing properties.

To learn more attend a workshop on making bone broth at Center Point Healing February 19 at 7 pm.

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